Featured Videos

Pat Durkin shows Janis around Green Bay, Wisconsin and explain to him how the Fox River and the Green Bay of Lake Michigan are success stories for the conservation ethic of the late 20th century. They do a little ice fishing right in downtown Green Bay and take a ride on a questionable homemade airboat, before heading north to Sturgeon Bay where they meet up with local guide JJ Malvitz. The episode caps off in JJ’s shop with a big fish fry and a lesson on how to make the perfect Old Fashioned. Presented by Eskimo Fishing Gear https://geteskimo.com/

Michigan’s gun season is here and so is what might be Mark's last hunt ever on the Back 40. The goal is to get Dan Jajo his first deer and Idaho native Dane Acevedo, the prize we all hoped for when he won the Back 40 hunt giveaway. Here's to hoping that the Back 40 provides one last time...

In two minutes, learn how to debone a squirrel tail and make two different types of festive Christmas tree ornaments. They're sure to turn some heads this holiday season. Clay Newcomb takes you step by step how to utilize this underutilized critter.

Last season we bought a 64-acre farm in Michigan. The goal was to turn this small, unremarkable piece of ground into a hunting and wildlife paradise. To even get close to making that happen, Mark Kenyon, Steven Rinella, and the MeatEater Crew have to get back to work. Last year’s half-done projects and failed additions aren’t going to cut it this time around. Season 2-Episode 1 of MeatEater's Back 40 airs this Sunday, November 8th at 11am MST right here on themeateater.com. Don’t miss it. Presented by onX Hunt. Use code Back40 for 20% off new Hunt App memberships at https://onxmaps.com/meateater

Steven Rinella talks with Luke Combs, Reid Isbell, Dan Isbell, Luke Thorkildsen, and Janis Putelis. In this clip they discuss, the song writing process, what the chorus is for, being a lunch pail songwriter, and a whole lot more. Listen to the rest of the episode for more on: where country music and the outdoors intersect; on maintaining country music street cred in the outdoors; dudes that are actually like the dudes in country songs; letting the chickens out in your undies; when Northerners speculate on the lives of Southerners, and vice versa; turkey hunting as the poor man’s elk hunting; country fried antelope; pronouncing the words, “pecan” and “crappie”; Steve’s new hit song lyrics: “you gotta work with what you got, not with what you wish you had”; retreating to write; leave it to Stever; the definition of a hook and the Johnson motor; if Steve were a trout…; shit as fertilizer; the grizzly bear vocalist; and a whole bunch of other stuff. Presented by OnX Hunt Listen to the full episode wherever you get your podcasts!

For those who crave suspense, lust for adventure, and harbor an unfulfilled interest in high fashion—we have just the thing for you. Ice fishing! MeatEater's first hardwater fishing series, Fur Hat Ice Tour, starts next Friday, November 6th at 11am MT. Featuring Steven Rinella, Janis Putelis, Ryan Callaghan and a whole bunch of other mugs, you don't want to miss this one. #fueledbynature

For the finale of Das Boat Season 2, MeatEater Wild Foods Contributor Danielle Prewett and longtime fishing guide Frank Smethurst, head to Red Lake, Minnesota. Red Lake is one of the most celebrated walleye fisheries in the country. But we’re not after walleye. We’re after the one fish out here that no one seems to like: freshwater drum. The locals call them sheepshead, and curse them as a nuisance by-catch, useless fish that steal bait and waste time. The thing is, freshwater drum are related to red fish and black drum, two gulf coast saltwater species that just about everyone agrees are delicious. Are these fish really that bad, or is this a case of people just believing what they're told and not experimenting for themselves? Few are better prepared to investigate that question than Danielle Prewett, a Texan with lots of experience cooking redfish. Das Boat gets one final upgrade when Minnesota guide and artist Josh Desmit stops by and christens her with a bad ass new paint job. After getting bounced around on Red Lake and learning some of the finer points of worm fishing, Danielle and Frank put freshwater drum to the taste test and prove, once and for all, that these fish are damn good. #fueledbynature

Part 1 of the new season of MeatEater with Steven Rinella arrives on Netflix on September 16th. Make sure to tune in to follow Steve as he heads out on new adventures in Texas, Wyoming & Colorado. Part 2 coming to Netflix in early 2021.

Season 2 of MeatEater’s original fishing series, Das Boat, hits the water next week. Tune in on September 13th at 11am MT for another old boat, some good fish, and a few bad ideas. Watch new episodes, featuring faces you know and some you don’t, right here every Sunday. #fueledbynature

Danielle walks Steve through the intricacies of cleaning a whitetail deer heart.

Spencer Neuharth tests to see if bleeding walleye yields a better filet than keeping the fish alive.

In this video, MeatEater's Director of Conservation Ryan Callaghan demonstrates how to find, and cut, a tomahawk steak on a whitetail deer. The tomahawk steak, or chop, is just another way to cut a combination of rib and loin meat. This is a simple technique that can be used to "fancy things up" when you want to impress your friends, family, and maybe even that special someone.

Ryan Callaghan walks you through the proper way to mount your rifle scope and bipod.

MeatEater's Janis Putelis walks you through the steps to sight in a rifle using the new Weatherby Vanguard MeatEater edition.

MeatEater's Ryan Callaghan shows you how to remove venison shanks using the Meatcrafter Knife

What's the longest shot with a rifle you comfortable taking? Janis Putelis talks about his longest shot, and at what distance he's most comfortable shooting. He talks wind, elevation, and other external factors you should account for. Janis answers your questions using his own knowledge and expertise, giving some helpful tips and insight along the way.

Danielle from Wild + Whole creates a tongue recipe rendition with chimichurri.